At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
The Carl Jung Mousseux Rosé has all the advantages of a typical rosé sparkling wine. Harmonious acidity, subtle tannins, fruity with a hint of raspberries and strawberries. It is light and long, delicately tingling.
Depending on the intensity of contact with the berry skins, the rosé wine is colored to varying degrees; the color spectrum ranges from salmon-colored to cherry red. The fine carbonic acid makes the rosé a foamy drink.
Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
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At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
Per 100ml: 6.2g carbs of which 5.5g sugars, 102 KJ
Less than 0.5% ABV
Zero Drinks say:
This is our only imported wine, and not without reason. Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
De-alcoholised wines take getting used to, but within the category this is arguably best-in-class.
